Homemade Tomato Ketchup - Jamie Oliver

Ingredients

• 1 tablespoon olive oil
• 4 onions, roughly chopped
• 1 teaspoon kosher salt
• 2 teaspoons fennel seeds
• 2 teaspoons coriander seeds
• 4 cloves
• 4 inches piece fresh gingerroot, chopped
• 4 garlic cloves, chopped
• 1 red chili pepper, chopped
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon kosher salt
• 2 1/4 lbs ripe tomatoes
• 2 ounces fresh basil (by weight)
• 4 1/4 cups tomato puree
• 1 cup red wine vinegar
• 1 cup dark brown sugar

Directions

1. 1

   Heat oil in large non-stick skillet. Add onions and salt. Sweat onions for 15 minutes until soft, translucent and sweet.

2. 2

   Combine fennel seed, coriander seed and cloves in a mortar, spice grinder or flavor shaker. Grind well. Add to onions with ginger, garlic and chile pepper. Add black pepper and salt.

3. 3

   Quarter tomatoes and add to pan. Tear basil leaves off of stems and reserve. Chop stems coarsely and add to pan. Add tomato puree, vinegar and brown sugar. Bring to a boil, reduce to medium, and simmer 30-40 minutes.

4. 4

   Roughly chop basil leaves. Turn off heat and add basil; stir well.

5. 5

   Transfer to blender and puree smooth. Work in batches, filling the blender jar no more than half way. Pour into a fine sieve and push through.

6. 6

   Sterilize some ketchup bottles and a funnel, either in boiling water, or dry in a roasting pan in a hot oven. Stir ketchup well and transfer to bottles. Fill bottles completely before sealing. Allow to cool completely, then store in a cool dark place for up to 6 months. Refrigerate after opening.